Steakhouse Grilled Steaks in your home

It’s easy to grill your own steakhouse-quality steaks in your home. High heat, salt and pepper, and you are good to go! Include a pat of compound butter for a delicious low carb meal.

My spouse and I have a standing date Friday night date night, one that I anticipate all week long. But it’s not a night out on the town, at an expensive dining establishment or bar. We’re much too low-cost for that and don’t love paying a sitter at the very same time as paying through the nose for supper. We keep it simple. Our date night consists of setting the kids up in the playroom with a movie and their own finger-food supper while we delight in a beverage and a show or a film upstairs. And a nice dinner prepared by yours truly, which is nearly invariably grilled steak and veggies. My Friday night grilled steak makes me a really happy lady.

I utilized to let my spouse do all the grilling however I’ve taken over much of the open-flame cooking duties in the past few years. Steak perfectly grilled to medium/medium-rare, resting with a good pat of butter on it when he walks in the door.

So when Kingsford ® asked me to share my best suggestions for barbecuing steakhouse steaks at house, I happily jumped on board. Other tips you desire to keep in mind:

This is actually important to taking pleasure in steakhouse steaks. Goal for steak that is at least an inch thick, for serious juiciness.

• Bring the steaks out of the refrigerator early and get them up to space temperature level before barbecuing.

• SEASON YOUR STEAK WELL WITH SALT AND PEPPER!– Yes, I am screaming because there is absolutely nothing more sad than a perfectly done steak that does not have salt and pepper.

• As for other rubs and spices, go for it if you desire.

• Get that grill up to temperature. The finest steak is prepared over high heat and cooked relatively quickly.

I might burn the outside of the steaks over high heat and then move them to the lower heat side to complete cooking through.

We all like our steaks done a little differently, so knowing exactly when to take them off is crucial. I never let my steaks go above 140 F, which is simply best for the medium/medium-rare that I enjoy.

• Some people state to let the meat rest, some say that’s a myth. It’s melted and ideal when it comes time to eat, and the juices from both the steak and the butter will make you desire to lick your plate (I may have done this a few times … alright, every time …).

For more terrific barbecuing ideas and dishes, examine out the Kingsford site